Sugar Snap Peas and Sweet Peas with Warm Chile Garlic Vinaigrette

Sugar snap peas and sweet peas collide in a burst of vibrant flavors with a warm garlic and chile pepper vinaigrette.

While the peas steam a simple vinaigrette is made by heating olive oil with chopped garlic and Serrano chilies. Red wine vinegar is whisked in and then the whole magnificent concoction is poured over top of the peas along with fresh basil. Equally good hot or chilled; I had the leftovers straight from the refrigerator for lunch the next day. Positively delectable!I heart sugar snap peas. They’re sweet, crispy and the pods ‘pop’ a little when you bite into them. They are good to eat raw or cooked. I can eat them like candy.

I really like the idea of a warm vinaigrette. It allowed the flavors of the garlic and serrano chili to mellow out and permeate the oil in a way that isn’t possible when made cold. And while it was nicely flavored it wasn’t overwhelming, the sweet flavors of the peas still shone through.

2. Meanwhile heat olive oil in a small saute or sauce pan over low heat. Add garlic and pepper; cook until garlic starts to turn golden. Remove from heat. Whisk in vinegar and season with salt and pepper to taste.

3. Add the peas to a medium mixing bowl, pour vinaigrette over top and gently toss. Garnish with fresh herbs.